Related references
Note: Only part of the references are listed.A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil
Nesa Mousavipour et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying
Amer Ali Mahdi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability
Jeyakumari Annamalai et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2020)
Microencapsulation of fish oil - determination of optimal wall material and encapsulation methodology
Natalia Lozinska et al.
JOURNAL OF FOOD ENGINEERING (2020)
The potential use of recovered fish protein as wall material for microencapsulated anchovy oil
Gulsun Ozyurt et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Color and Sensory Changes in Microencapsulated Fish Oil Powders Prepared Using Citrus Peel Essential Oils During Storage
Yilmaz Ucar
KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE (2020)
Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)
Yimin Zhang et al.
MEAT SCIENCE (2019)
Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment
Ahmet Faruk Yesilsu et al.
JOURNAL OF FOOD ENGINEERING (2019)
Microparticles, Microspheres, and Microcapsules for Advanced Drug Delivery
Milena Lengyel et al.
SCIENTIA PHARMACEUTICA (2019)
A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers
Zafer Ceylan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Microencapsulation of active ingredients in functional foods: From research stage to commercial food products
Qianyu Ye et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Influence of Oil Load and Maltodextrin Concentration on Properties of Tuna Oil Microcapsules Encapsulated in Two-Layer Membrane
Yaowapa Kwamman et al.
DRYING TECHNOLOGY (2015)
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
Helena C. F. Carneiro et al.
JOURNAL OF FOOD ENGINEERING (2013)
Simulating Industrial Spray-Drying Operations Using a Reaction Engineering Approach and a Modified Desorption Method
Peng Zhu et al.
DRYING TECHNOLOGY (2011)
Microencapsulation of ubiquinone-10 in carbohydrate matrices for improved stability
Mahesh V. Bule et al.
CARBOHYDRATE POLYMERS (2010)
Sodium caseinate-maltodextrin conjugate stabilized double emulsions: Encapsulation and stability
Jonathan O'Regan et al.
FOOD RESEARCH INTERNATIONAL (2010)
Volatile Retention and Antifungal Properties of Spray-Dried Microparticles of Lippia sidoides Essential Oil
Luciana P. Fernandes et al.
DRYING TECHNOLOGY (2008)
Encapsulation efficiency of food flavours and oils during spray drying
Seid Mahdi Jafari et al.
DRYING TECHNOLOGY (2008)
Nano-particle encapsulation of fish oil by spray drying
Seid Mahdi Jafari et al.
FOOD RESEARCH INTERNATIONAL (2008)
Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
E. K. Bae et al.
JOURNAL OF MICROENCAPSULATION (2008)
Applications of spray-drying in microencapsulation of food ingredients: An overview
Adem Gharsallaoui et al.
FOOD RESEARCH INTERNATIONAL (2007)
Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose
Stephan Drusch et al.
FOOD RESEARCH INTERNATIONAL (2006)
Oxidation of linoleic acid encapsulated with gum arabic or maltodextrin by spray-drying
Y Minemoto et al.
JOURNAL OF MICROENCAPSULATION (2002)